Ingredients List

10 oz wagon wheel pasta (that's what my store called the shape; you can use anything, penne, rotini, etc)

1/2 tsp salt

1/2 tsp black pepper

1 cup Monterey Jack cheese, shredded

Scallions, thinly sliced, for garnish

Directions

In an oven safe pot (such as a Le Creuset dutch oven) or skillet, add olive oil and heat to medium high heat. Add the sausage and onions and cook until brown and soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.Add the chicken broth, can of tomatoes and green chilies, heavy cream, pasta, salt, and pepper. Stir to combine and bring the mixture to a boil. Reduce heat to medium low heat, cover and let simmer until pasta is cooked through, about 12-15 minutes, depending on what type of pasta you're using.Remove pot/skillet from heat and add 1/2 cup of cheese. Stir to combine then top with the remaining 1/2 cup of cheese. Broil in the oven until the top of the cheese is melted and bubbly.Serve immediately. Store in an airtight container in the refrigerator for up to 5 days.